Documentos de Costa L.G. | REDI

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Filtros aplicados

Área temáticas: "Tecnología alimentaria"

Subtipo de publicación

Publisher

EFSA Journal(3)

Área de conocimiento

Microbiología(2)

Objetivos de Desarrollo Sostenible

ODS 12: Producción y consumo responsables(3)

ODS 2: Hambre cero(3)

ODS 3: Salud y bienestar(3)

Año de Publicación

Origen

Palabras Claves

nutritional additive(3)

Corynebacterium glutamicum NITE SD 00285(1)

Escherichia coli NITE BP 02351(1)

Assessment of the application for renewal of authorisation of l-arginine produced by fermentation using Corynebacterium glutamicum NITE SD 00285 for all animal species

Abstract: l-Arginine is an amino acid that is conditionally essential for mammalian neonates, some strict carn

Palabras claves:

amino acids, Corynebacterium glutamicum NITE SD 00285, l-arginine, nutritional additive, safety

Azimonti G., Bampidis V., Christensen H., Costa L.G., de Lourdes Bastos M., Dierick N.A., Dusemund B., Flachowsky G., Kos Durjava M., Kouba M., López-Puente S., Mantovani A., Marcon F., Marta López-Alonso, Mayo B., Pechova A., Petkova M., Ramos F., Sanz Y., Tarres-Call J., Villa R.E., Wallace J., Woutersen R.

Safety and efficacy of betaine anhydrous for food-producing animal species based on a dossier submitted by AB Vista

Abstract: Following a request from the European Commission, the Panel on Additives and Products or Substances

Palabras claves:

betaine anhydrous, nutritional additive, safety, vitamins and provitamins

Aquilina G., Azimonti G., Bampidis V., Bastos M.D.L., Bories G., Chesson A., Cocconcelli P.S., Costa L.G., Dierick N.A., Flachowsky G., Gropp J., Kolar B., Kouba M., Leng L., López-Puente S., Manini P., Mantovani A., Marta López-Alonso, Mayo B., Ramos F., Rychen G., Saarela M., Tarres-Call J., Villa R.E., Wallace R.J., Wester P.

Safety and efficacy of l-leucine produced by fermentation with Escherichia coli NITE BP-02351 for all animal species

Abstract: Following a request from the European Commission, the Panel on Additives and Products or Substances

Palabras claves:

Amino acid, Escherichia coli NITE BP 02351, flavouring, leucine, nutritional additive, Sensory additive

Anguita M., Azimonti G., Bampidis V., Bastos M.D.L., Christensen H., Costa L.G., Cubadda F., Dierick N.A., Dusemund B., Flachowsky G., Glandorf B., Herman L., Kos Durjava M., Kouba M., López-Puente S., Mantovani A., Marcon F., Marta López-Alonso, Mayo B., Pechova A., Petkova M., Ramos F., Saarela M., Sanz Y., Tarres-Call J., Villa R.E., Wallace R.J., Woutersen R.